Fermentology! Lunch

Chef Thor composes a lunch with fermented products

20 Sep 2014

During 'Eat at your own risk' you can join us for an exquisite lunch served to you by culinary artisan Chef Thor highlighting all that is fungal, bacterial and microscopic.
Buy your ticket now, by clicking on the "buy ticket" button in the left upper corner.


Bites for the Fermentology! Lunch by Chef Thor - Chef Thor prepared a Fermentology! lunch for the Bio-me festival. Thorwald Voss

Sit down at our table, between the beautiful prints of Kunstformen der Natur, for a special lunch during the Fermentology market. We have invited Chef Thor to prepare some of the newest, weirdest and tastiest fermented foods for us. Listen while your plate gets served to the stories about the micro-organisms that actually created your food.

Meatthe Mushroom
In the north of Amsterdam there is a mushroomfarm called Meatthe Mushroom. Currently Peter Oei and his team are researching the possibilities of mushrooms as a meat replacement as well the sustainable production process opposed to the meat industry. They do this by for example combining mushrooms with the leftovers from the shrimp industry.


Fermentology! Lunch with Chef Thor 1 - Yulia

Brandt & Levie
Did you know that the taste of a sausage is determined by its surroundings? We have started a new, four-week-long experiment of sausage fermentation on different locations in Amsterdam. These sausages will be tasted during the opening of Kunstformen der Natur. For the lunch Brandt & Levie will bring more sausages and explain their production and speciality.

Here at Mediamatic we grow lots of chard in our Aquaponics office. For the lunch we will harvest and ferment the chard into spicy Kimchi.

Tickets for this lunch are €37,50, drinks included (beer).
The table is setup in the exhibition space upstairs
Mediamatic Fabriek, VOC-kade 10 (Van Gendthallen)

About Chef Thor
Chef Thorwald uses a wide arrange of organic products for special food combinations. Small bites, Big flavours. Thor worked as chef in New York, Barcelona and Hong Kong. In Amsterdam he was founder of the Supperclub restaurant, known for its creative and unusual cooking. Now he runs restaurant Wicked Kitchen in Amsterdam.


How will designing with organisms change our perspective on art, design, food and beer? Find out at Bio-me. 3 Days of workshops, talks, tastings, Fermentology! and the expo Kunstformen Der Natur. The Fermentology! market is part of the Bio-me program. For further information on the complete program, visit www.mediamatic.net/biome.